Cream Roll with Strawberry & Champagne

This sponge strawberry roll cake with poppy seed and champagne cream – an excellent strawberry roulade recipe. Delicious Sponge Cake recipe with strawberry champagne cream will be your favorite cake recipe. This strawberry champagne roulade is perfect for dinner for two, st Valentine Day, or a party menu.


STRAWBERRY CAKE ROLL

Ingredients (servings 6-8)

For cake roll:

  • 4 Large Eggs
  • 130 g Sugar
  • 80 g Flour
  • 1 tsp of Baking Powder
  • 1/4 tsp Salt
  • 1 bag of Vanilla Sugar
  • 2 tbsp. Poppy Seeds(25 g)

For filling

  • 300 g Strawberries
  • 2 tbsp Sugar

For cream

  • 200 g Strawberries
  • 1 Lemon
  • 9 g Gelatin (5 sheets)
  • 200 ml Whipping Cream
  • 100 ml Dry White Champagne
  • 125 g Icing Sugar

INSTRUCTIONS

Making the cake roll

Separate the whites and yolks.
Mix the egg yolks, vanilla sugar, and sugar until thick and creamy. Transfer the mixture to a large bowl and add 2 tbsps of hot water, dribbling it down the sides of the bowl. Add poppy and gently mix to combine.

Sift the flour into a bowl, and then sift again into the egg yolk and poppy mixture. Mix well.
Add 1/4 teaspoon of salt and baking powder.

Beat the egg whites until dense foam. Fold the egg whites into the dough mix, a third at a time.

Preheat the oven to 180C. Grease a baking sheet (35×30 cm), sprinkle with 2 tbsp of flour.

Pour the dough on a baking sheet, smoothen with a spatula, and bake for 15 minutes. Remove the cake from the oven and set aside for 5 minutes.

Sift sugar evenly over the surface of the cake and cover it with a clean towel. Place a wire rack on top, then flip the cake over so that the wire rack is now underneath the towel and cake. Lift the tray, lightly dust the top of the cake with sugar.

Roll up the warm roll with a towel. Leave to rest for 10 minutes. Then unfold it and leave to cool to room temperature.

Making the champagne cream

Squeeze lemon juice. Put 200 g of strawberries in the blender, add half lemon juice. Finely chop the strawberries in the blender.
Pour into a small saucepan, heat over medium heat, add 100 ml of champagne. Cook for 1-2 minutes on low heat. Turn off the heat.

Pour some cold water in a bowl. Dip the gelatin leaves into the water one by one, leave to swell for 10 minutes. (Alternatively, if using powder gelatin, follow the instructions on the package).
Squeeze out the swollen gelatin, put into warm champagne cream with strawberries, mix well until completely dissolved. Leave to cool.

Cool the 200 ml of whipping cream, pour it into a cold bowl. Add 125 g of icing sugar, whip cream until sugar completely dissolved.
Add the strawberry gelatin, stir until smooth. Put in the fridge for 1.5 – 2 hours.

Cooking the strawberries

Slice the strawberries.
Preheat pan without oil on high heat, add the strawberries. Add sugar and half lemon juice; cook 2-3 minutes, until the sugar melted.
Decant the cooled strawberries. 

Assembling the cake roll

Soak the sponge roll with cold strawberry syrup. Use a small spatula to spread the cream evenly over the surface of the cake. Leave a border of about 2cm without any cream in the opposite longitudinal direction.

Place all strawberries evenly on top of the cream, then roll the cake up as you did before, this time without the towel inside. Wrap in a film or towel put in the freezer for 1 hour.
Transfer to the refrigerator, let it soak for 7-8 hours.

Before serving, cut the edges with a very sharp knife.

Strawberry cake roll with champagne cream
Strawberry Cream Roll
    sponge strawberry roll cake

    Strawberry Cake Roll with Champagne Cream

    Servings: 6-8

Ingredients

    FOR CAKE ROLL
  • 4 Large Eggs
  • 130 g Sugar
  • 80 g Flour
  • 1 tsp of Baking Powder
  • 1/4 tsp Salt
  • 1 pack of Vanilla Sugar
  • 2 tbsp Poppy Seeds(25 g)
  • FOR FILLING
  • 300 g Strawberries
  • 2 tbsp Sugar
  • FOR CREAM
  • 200 g Strawberries
  • 1 Lemon
  • 9 g Gelatin (5 sheets)
  • 200 ml Whipping Cream
  • 100 ml Dry White Champagne
  • 125 g Icing Sugar

Instructions

  1. Making the cake roll Separate the whites and yolks. Mix the egg yolks, vanilla sugar, and sugar until thick and creamy. Add 2 tbsp of hot water, and poppy seeds, mix to combine. Sift the flour twice, add into the egg yolk and poppy mixture. Mix well. Add 1/4 teaspoon of salt and baking powder. Beat the egg whites until dense foam. Fold the egg whites into the dough mix, a third at a time. Preheat the oven to 180C. Grease a baking sheet (35×30 cm) with butter, sprinkle with 2 tbsp of flour. Pour the dough on a baking sheet, smoothen, and bake for 15 minutes. Remove the cake from the oven and set aside for 5 minutes. Sift sugar evenly over the surface of the cake. Put the cake roll on the towel. Roll up the warm roll with a towel. Leave to rest for 10 minutes. Then unfold it and leave to cool to room temperature.
  2. Making the champagne cream Squeeze lemon juice. Put 200 g of strawberries in the blender, add half lemon juice. Finely chop the strawberries in the blender. Pour into a small saucepan, heat over medium heat, add 100 ml of champagne. Cook for 1-2 minutes on low heat. Turn off the heat. Pour some cold water in a bowl. Dip the gelatin leaves into the water one by one, leave to swell for 10 minutes. Squeeze out the swollen gelatin, put into warm champagne cream with strawberries, mix well until completely dissolved. Leave to cool. Whip the 200 ml of cold whipping cream with 125 g of icing sugar. Add the strawberry gelatin, stir until smooth. Put in the fridge for 1.5 – 2 hours.
  3. Cooking the strawberries Slice the strawberries. Preheat pan without oil on high heat, add the strawberries. Add sugar and half lemon juice; cook 2-3 minutes, until the sugar melted. Decant the cooled strawberries.
  4. Assembling the cake roll Soak the sponge roll with cold strawberry syrup. Spread the cream evenly over the surface of the cake. Place all strawberries on top of the cream, then roll the cake up. Wrap in a film or towel put in the freezer for 1 hour. Transfer to the refrigerator, let it soak for 7-8 hours. Before serving, cut the edges with a very sharp knife.
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